Boneless Rabbit with Italian Sausage

Clean and debone the rabbit carefully. In a bowl, combine sausage, grated Parmigiano Reggiano, and one egg white. Mix until smooth. Fill and roll the rabbit tightly in plastic wrap, then secure with twine.

Roast in a preheated oven at 325°F for 25 minutes. Let rest. Meanwhile, roast leftover bones and vegetables to prepare the jus: transfer to a pot, add tomato paste, deglaze with white wine, cover with water, and reduce. Strain and simmer until syrupy.

Plate the sliced rabbit with steamed ravioli dressed in olive oil and a medley of sautéed vegetables. Drizzle rosemary-infused jus over the meat.